Impact of Different Extraction Processes on the Quality of Shea Butter (Vitellaria paradoxa) Produced by Women in the Northern Regions of Côte d’Ivoire

Aims: The objective of this study is to evaluate the influence of different extraction processes on the quality of butter produced in each region.

Study Design: The production of shea butter (Vitellaria paradoxa) is an activity widely practiced in the North of Côte d’Ivoire using different processes, specific to each region. This leads to the great variability of butters on the market, calling into question the control of the quality of butter and limiting its valorization in the food and even technological fields.

Place and Duration of Study: Laboratory of Food Biochemistry and Tropical Products Technology, between June 2021 and July 2022.

Methodology: To do this, the physical and chemical properties of butter from four (4) regions of northern Côte d'Ivoire (Poro, Bagoué, Tchologo and Hambol) were studied to judge their qualities. These different butters were then subjected to an organoleptic test in order to evaluate their levels of acceptability by a panel trained for this purpose.

Results: The results obtained reflect a significant influence of all the processes on the physical and chemical properties of the butter, particularly on the quality criteria. We observe a high level of oxidation between 10.347±0.01 meq/kg (Poro) and 10.430±0.011 meq/kg (Bagoué), an accentuated acidity where the acid number varied from 10.763±0.01 mg/g (Tchologo) to 11.373±0.01 mg/g (Bagoué), leading to high free fatty acid contents of 5.986±0.02% (Bagoué), 5.891±0.01% (Poro), 5.771±0.010% (Hambol) and 5.665±0.010 (Tchologo) and an impurity phase to monitor ranging from 0.168±0.002 to 0.192±0.001. These impurity indices mostly show non-compliance for direct consumption (category I butter). However, some conformities are recorded when butters are downgraded to category II intended for the food industry with vigilance on these said conformities. Finally, the organoleptic analysis revealed a strong correlation of the general appreciation of butters with the taste but also texture and color which were influenced by the processes.

Conclusion: This study highlighted the impact of all the extraction processes on the shea butter produced in Côte d’Ivoire, particularly on the peroxide indices and free fatty acids; confirmed by sensory testing.